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Monthly Archives: January 2014

INTRO

Let me preface with two things –

1. I have developed the habit of buying sorghum flour so I always have some on hand

2. This is the first time in almost a year I have attempted to bake gluten free bread. Why so long? Because when I was living in south carolina I could NOT get the results I wanted. I tried different flours, yeasts, recipes, temperatures, etc. You name it, I tried it. And still, no soft sandwich bread with a crispy crust. So, I would not be posting this recipe without it meeting my high expectations for homemade gluten free bread.

INGREDIENTS:

• 1 packet active rapid rise yeast

• 1 tablespoon white sugar

• 1 1/2 cups warm water (110° F)

• 3 cups cups sorghum flour*

• 2 teaspoons xanthan gum

• 1 teaspoon salt

• 3 large eggs

• 2 tablespoons olive oil

• 1 1/2 teaspoons apple cider vinegar

• 1-2 tablespoons Earth Balance Buttery Spread for greasing the pan

MATERIALS:

• Kitchen Aid mixer with mixing bowl

• Kitchen Aid Flat Beater Attachment (you could try using the dough hook, but there has been mixed reviews with some other gluten free bread recipes I’ve read online)

– In a third separate bowl, whisk together the eggs, oil, and cider vinegar.

– Add the yeast mixture and egg mixture, alternating between the two, while the mixer is set on low.

– After fully combined, turn the mixer up to medium and knead for 4 minutes.

– Scoop dough into the prepared loaf pan that is completely greased with the earth balance.

– With a wet spatula, smooth the top of the loaf.

– Let rise for 10 minutes (this is the beauty of using rapid rise yeast).

– Bake bread for 30-40 minutes, until the crust is browned and looks crisp, but not burnt. To test the bread, tap with a utensil. A hollow-sounding noise indicates that the bread is done.

– Let loaf cool in pan.

ANALYSIS

– The dough will seem tacky in texture and light in weight. That’s okay. It will also seem to be more wet than maybe expected. This dough won’t match the consistency of “regular” bread dough at first, I promise you’ll get the desired results!

*ADDITIONS

– After re-making this recipe about a week later, I realized that the dough needs an extra 1/2 cup of flour to hold together.

After the holiday rush, the last thing I want to do is cook an extensive meal that takes a lot of time. I wanted a meal that is not only healthy, but comforting too. I’m snowed in at home from work due to winter storm Hercules. With blizzard conditions here in Maine and wind chill values supposed to be as low as -40 tonight, I wanted something that was warm and cozy. I have leftover turkey from a New Year’s day dinner (thanks Dad) and was inspired to make some yummy turkey soup. But I really didn’t want to go through the process of sautéing vegetables and then watching a pot simmer for hours. The solution was to bring out my crockpot. So, I welcomed 2014 by filling my house with the delicious smell of soup.

4. Set the crockpot on low overnight. I left mine on for about 12 hours, until the lentils were soft.*

*This process could be quickened by pre-cooking the lentils while prepping the vegetables.

CONCLUSION:

The only effort required for this meal was to chop the vegetable. The rest was minimal. Especially when considering the amount of servings this soup recipe makes, it is amazing how fast this recipe comes together. And then, thanks to the magic of a crockpot, I don’t have to do anything else aside from wait for it to be ready.